These days, sustainability is on everyone's mind, and going out to dinner is no exception. Diners are increasingly in search of food that is not only fresh and delicious but sourced in a way that they can feel good about. Offering sustainable seafood is a great way for restaurants and chefs to show customers that they share their values when it comes to making sustainable choices and to help ensure that fresh ingredients are available for generations to come.

In Part 1 of this special report, below, we take a look at sustainable seafood programs and practices across the food and beverage industry. Look for Part 2 in your inbox on Thursday to learn about the types of local and sustainable seafood that chefs across the country are putting on their menus.

Fla. Aquarium partners with restaurants on sustainabilityThe Florida Aquarium is partnering with restaurants in Tampa to promote serving seafood from more sustainable sources. Restaurants promote the project on their menus, giving the aquarium wider exposure. "[W]e're not telling anyone to stop fishing or eating fish. But we're trying to educate the consumer on the choices available to keep seafood available for generations," said Debbi Stone, vice president of education at the aquarium. The Tampa Tribune (Fla.)
(3/31)

Seafood's story starts in Alaska's watersMost U.S. restaurant chains can't list local seafood among their offerings, but that doesn't mean there's not a compelling story behind the fish on their plate. Alaska's seafood industry employs about 52,000 people and provides about $6 billion worth of fish to the global market each year, including much of the pollock and cod used in quickservice fish dishes, according to this industry profile. QSR Magazine
(4/2013)

Research: Disease outbreaks threaten fish farming industryRampant fish and shellfish diseases could present challenges for the fish farming industry in developing tropical areas, according to a study published in the Journal of Applied Ecology. Aquaculture is the world's fastest growing food industry and presents a viable alternative for food sources in areas where climate change and declining wild fish populations have adversely affected food production. However, the warmer temperatures and excessive use of antibiotics may have led to higher instances of disease. Scientists are calling for improved disease monitoring and training to foresee potential outbreaks. SciDev.net
(3/14)

Cornell student dives into seafood sustainabilityCornell University student Katharine Leigh has founded a program called Green Catch: Sustaining the Blue by Catching Green that aims to educate the public about the danger overfishing poses to the world's wild fish populations and the importance of buying sustainably harvested seafood. "My first goal was to make sure people know what sustainable seafood means, to get people talking about it. Now, we need to get people eating it," Leigh said. Cornell Chronicle (Cornell University)
(4/2)

Restaurant marks sushi with edible eco-labelsHarney Sushi of California plans to begin labeling its food with edible quick-response, or QR, codes that consumers can scan with their smartphones to learn more about sustainability and seafood. Each code will link to a species-specific page on the National Oceanic and Atmospheric Administration's FishWatch website, providing diners with information about the fish they're about to consume. Environmental Leader
(3/25)

San Diego sushi chef promotes sustainable seafood
Harney Sushi executive chef Robert Ruiz is passionate about seafood and promoting sustainability, interests he developed after moving to Hawaii as a broke student and took a restaurant job to support himself. "Sustainability is becoming more of the standard. Financially, it's profitable because there is a demand," said Ruiz, who recently began guest lecturing at a sustainable seafood class at the Scripps Institution of Oceanography. San Diego Source (free content)
(3/28)

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